Musings of a Museum Fanatic: Cheesy Bruschetta

1.21.2015

Cheesy Bruschetta


Last year when the Pampered Chef released the Rockcroks everyone went mad over this Cheesy Bruschetta recipe. Even when I finally got my own Everyday Rockcrok and could actually make the recipe I didn't. Well this past week Kevin and I decided to be healthy with our main meal and splurge on the cheesy goodness of the Cheesy Bruschetta

Ingredients:
2 oz mozzarella cheese
1 oz fresh Parmesan cheese
3 tbsp butter, cut into pieces
1 garlic clove, pressed
10-12 slices (1/4-in. thick) French baguette
Toppers: prepared pesto, marinara sauce or tapenade (optional)

Directions:
1. Preheat broiler. Grate mozzarella with Microplane® Adjustable Coarse Grater. Grate Parmesan with Microplane® Adjustable Fine Grater. Combine cheeses in 2-cup Prep Bowl and set aside.


2. Melt butter in Rockcrok™ (2.5-qt.) Everyday Pan or Rockcrok™ (4-qt.) Dutch Oven over medium-low heat. Press in garlic with Garlic Press stir. Arrange bread slices over butter mixture.


3. Toast bread 1-3 minutes or until bottoms begin to brown, rotating pieces as necessary to brown evenly. Remove pan from heat.


4. Sprinkle cheeses over bread. Place pan 2-4 in. from heating element. Broil 2-4 minutes or until cheese is light golden brown; remove from oven. Serve with desired toppers.








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